Cheesecake Lollipops - Kraft Recipes Top
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Cheesecake Lollipops
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Make It

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  • Place cheesecake in an electric mixer. Whip until it is a creamy consistency and the graham crust has been thoroughly incorporated. Transfer mixture to a pastry bag. If it is too soft to pipe, place in refrigerator until it is a firmer consistency and able to hold its shape when piped.
  • On a baking sheet linked with waxed paper pipe into quarter sized balls. Insert a lollipop stick into each ball. Place tray into freezer to chill.
  • Over a double boiler place semi-sweet chocolate, 2 Tbsp. heavy cream and 1 Tbsp. butter & stir until melted. Repeat using another double boiler with the white chocolate. Once melted, stir in a drop of red food coloring. Remove lollipops from freezer.
  • Holiday Pops:
  • Dip cheesecake pop into red tinted white chocolate and then dip into chopped pistachios. Return to tray to set.
  • Chocolate-Toffee Pop:
  • Dip cheesecake pop into semi-sweet chocolate and then into toffee bits. Return to tray to set.


The flavor possiblities are endless, so have fun!!

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